Go Back
Smothered Okra With Shrimp

Smothered Okra With Shrimp

Smothered Okra With Shrimp is a comforting and flavorful Southern classic that serves as a perfect weeknight meal, proving that delicious can also be incredibly easy to prepare. This recipe breaks down the process of creating this beloved dish, making it accessible for cooks of all skill levels.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Okra Simmering Time 15 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fresh okra trimmed and sliced into 1/2-inch rounds (about 4 cups)
  • 1 pound large shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 1 large yellow onion finely chopped
  • 1 green bell pepper finely chopped
  • 2 celery stalks celery finely chopped
  • 3 cloves garlic minced
  • 1 (14.5 ounce) can diced tomatoes undrained
  • 1 cup chicken broth or seafood stock
  • 1/2 cup heavy cream
  • 1 tablespoon all-purpose flour
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste Salt and freshly ground black pepper
  • Fresh parsley chopped, for garnish (optional)
  • Cooked rice or cornbread for serving

Equipment

  • Large skillet or Dutch oven
  • Colander
  • Paper towels
  • Small Bowl

Method
 

  1. Wash fresh okra thoroughly and trim off the stem and tip. Slice the okra into 1/2-inch rounds. If you find okra can be a bit slimy, you can try rinsing the sliced okra in a colander with cold water and then patting it completely dry with paper towels. This step helps to minimize any sliminess in the final dish.
    1 pound fresh okra
  2. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, green bell pepper, and celery. Cook, stirring occasionally, until the vegetables have softened, about 6-8 minutes.
    2 tablespoons olive oil, 1 large yellow onion, 1 green bell pepper, 2 celery stalks celery
  3. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Add the smoked paprika and dried thyme, stirring to coat the vegetables.
    3 cloves garlic, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme
  4. Pour in the can of diced tomatoes (with their juices) and the chicken broth or seafood stock. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
    1 (14.5 ounce) can diced tomatoes, 1 cup chicken broth or seafood stock
  5. Add the prepared sliced okra to the skillet. Season generously with salt and freshly ground black pepper. Stir everything to combine. Reduce the heat to low, cover the skillet, and let the okra simmer for about 15-20 minutes, or until it is tender and the "slimy" texture is significantly reduced or eliminated. Stir occasionally to prevent sticking.
    1 pound fresh okra, Salt and freshly ground black pepper to taste Salt and freshly ground black pepper
  6. In a small bowl, whisk together the all-purpose flour with about 1/4 cup of the chicken broth or water until smooth. This creates a slurry. Slowly pour this slurry into the simmering okra mixture, stirring constantly until the sauce begins to thicken.
    1 tablespoon all-purpose flour, 1 cup chicken broth or seafood stock
  7. Once the sauce has thickened slightly, add the peeled and deveined shrimp to the skillet. Stir them into the okra mixture.
    1 pound large shrimp
  8. Cover the skillet and cook for an additional 3-5 minutes, or until the shrimp are pink and fully cooked through. Do not overcook the shrimp, as they can become tough.
    1 pound large shrimp
  9. Stir in the heavy cream until well combined. Let the sauce simmer gently for another 1-2 minutes to heat through and meld the flavors. Taste and adjust seasoning with salt and pepper as needed.
    1/2 cup heavy cream, Salt and freshly ground black pepper to taste Salt and freshly ground black pepper
  10. Ladle the Smothered Okra With Shrimp over hot cooked rice or serve with warm cornbread. Garnish with fresh chopped parsley, if desired.
    Fresh parsley, Cooked rice or cornbread

Notes

Allow the dish to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3-4 days. This dish freezes well and can be frozen for up to 2-3 months.